Delicious 4-ingredient cookies that are simple and vegan!
A few years ago, I turned a corner and started enjoying going to the gym. Like a lot of people, I used to dread it. Now, I actually feel better on the days when I’ve gone to the gym. Sadly, I don’t think I’m in much better shape than I used to be (damn you peri-menopause!) but my mental health has improved, thanks to my regular workouts. I love starting my day by pushing myself physically and increasing the dopamine that my 40-year-old brain produces.
I’m in week 4 of my food regimen, and so far it’s going pretty well. I haven’t felt too terribly deprived, despite the fact that I work at a bakery and smell cakes and cupcakes all day long. I really enjoy creating healthier versions of some of my favorite sweets. That definitely helps ease the pain of not being able to eat sugar. These cookies are a new favorite of mine, and I think most people would be surprised to learn that they are sugar-free, grain-free, and made with just a few simple healthy ingredients. They are rich and fudgy, but without being too heavy. These peanut butter fudge cookies are a perfect mid-afternoon pick-me-up that will satisfy your sweet tooth. Enjoy!
Peanut Butter Fudge Cookies
Ingredients
- 3 ripe bananas mashed
- 1/2 cup all-natural peanut butter no sugar added
- 1/2 cup cocoa powder
- 1 tsp. vanilla extract
- Pinch of sea salt
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Place mashed bananas in a medium-sized mixing bowl. Add peanut butter, cocoa powder, vanilla extract and sea salt. Mix until well incorporated.
- Using a medium-sized cookie scoop, place 1" rounds of batter onto lined baking sheet.
- Bake for 10 minutes.
- Let cookies cool completely. Can be refrigerated up to one week or stored in freezer.